Ginger Cookie ~ Final Fantasy

A sweet and spicy cookie cut into the shape of a legendary black mage said to have recovered MP by eating the crispy treats.
I know, I know. They are not in the shape of a black mage. The only bipedal cookie cutter I have is a gingerbread man. Find me a cookie cutter like that & I will remake gladly this post.




You will need:

2 c all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 c margarine, softened
1 c white sugar
1/2 c brown sugar
1 egg






Preheat oven to 350 degrees F (175 degrees C). 

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. 
Set aside.

In a large bowl, cream together the margarine and sugars until light and fluffy. 
Beat in the egg.

Gradually stir the sifted ingredients.

Place the cookies 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. 

Yum!

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 

Velen's Prophet Pockets

Today on The Gamer's Fridge, we welcome Prophet Velen, leader of the Draenei.

Velen: Thank you for having me. I have lived on three very different words and have fought debilitating battles against orcs but this is my first cooking blog.

TGF: (chuckle) The pleasure is all mine Prophet. Tell us, after more then 25,000 years of experiences under your belt, I have to ask you. What meal do you look forward to eating the most?

Velen: Prophet Pockets are very pleasing. Patience is needed to make them, I find enjoyment in the details of folding and tucking the small pockets. Delicious. They were a good sustenance in Outland as well. You had to be on your hooves and ready to shove off if a horde of orcs appeared.

TGF: I can't wait to try them. If you wish to know more about the Prophet Velen, click here. Lets get started.

You will need:

2 large potatoes, peeled

1 pound ground beef
2 tablespoons olive oil
1/2 teaspoon cumin
2 large onions, finely chopped
4 cloves garlic, crushed
1 tablespoon ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
2 tablespoons parsley
2 tablespoons chopped green chili peppers (I used red pepper flakes)

1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes.
Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.

In a large saucepan over medium high heat, heat the oil. Mix in onions and ground beef.

Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, ginger. Season with black pepper, salt, cumin, chili powder, cinnamon.

Stir in the mashed potato mixture.

Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Heat oil in a large, heavy saucepan over high heat.
Cut 2 sheets of Phyllo dough into 1/3 strips. (don't use one sheet of phyllo dough, use two.)

Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
Fold sheets into triangles, pressing edges together with moistened fingers.

In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Yum!